Roasted Red Pepper Pesto Recipe for Pasta, Sandwiches & Dips

EASY PESTO RECIPE

A simple, flavorful roasted red pepper pesto that uses only a few ingredients and comes together quickly. This bright, savory pesto combines roasted red peppers with sun-dried tomatoes and fresh basil for a versatile sauce that’s perfect on bread, roasted vegetables, sandwiches, pizza, or enjoyed on its own.

MEET THE INGREDIENTS

Exact quantities and full instructions are in the recipe card below.

Basic ingredients you’ll need:

• Roasted red peppers (peeled)
• Sun-dried tomatoes (soaked)
• Fresh basil leaves
• Garlic
• Salt, to taste

HOW TO ROAST RED PEPPERS

• Preheat the oven to 200°C (about 390°F).
• Wash the peppers and pat them dry.
• Place them on a parchment-lined baking sheet and roast for 35–40 minutes, turning at least once, until the skins are blistered, the flesh is soft, and they have a slight char.
• Allow the peppers to cool completely, then peel off the skins and remove stems and seeds.

HOW TO MAKE ROASTED RED PEPPER PESTO

STEP 1

Soak sun-dried tomatoes in warm water for a couple of hours to rehydrate them. Drain well.

STEP 2

In a high-speed blender or food processor, combine the soaked sun-dried tomatoes, peeled roasted red peppers, garlic, and basil leaves. Blend until smooth, scraping down the sides as needed. Season with salt to taste.

STEP 3

Transfer the pesto to a bowl and chill for a short time before serving to let the flavors meld.

SERVING SUGGESTION

Drizzle with a little olive oil and garnish with extra basil leaves. Use as a spread for bread, a sauce for roasted vegetables, a sandwich or wrap condiment, a pizza base, or a flavorful dip.

ROASTED RED PEPPER PESTO IS

• Vegan
• Gluten-free
• Grain-free
• Full of flavor
• Easy to prepare
• Simple and delicious

Roasted Red Pepper Pesto

Nensi Beram

A simple roasted red pepper pesto made with sun-dried tomatoes and basil. Vegan and gluten-free, and ready in minutes once the peppers are roasted.

Prep Time
45 mins

Cook Time
10 mins

Cuisine
Gluten-free, Vegan

Servings
2

Ingredients

• 1 cup roasted red peppers peeled
• 5–6 pieces sun-dried tomatoes soaked in water for a couple of hours
• 5–6 basil leaves
• 1–2 cloves garlic
• salt to taste

Instructions

How to roast red peppers

• Preheat oven to 200°C (about 390°F).
• Wash 4–5 red peppers and pat them dry.
• Place on a parchment-lined baking sheet and roast for 35–40 minutes, turning at least once, until the skins are blistered and the flesh is soft.
• Let cool completely, then peel away the skins and remove stems and seeds.

Roasted red pepper pesto

• Soak sun-dried tomatoes in water for a couple of hours. Drain and add to a high-speed blender or food processor.
• Add peeled roasted red peppers, garlic, and basil. Blend until smooth. Season with salt to taste.
• Transfer to a bowl and chill briefly before serving.

Serving suggestion

• Finish with a drizzle of olive oil and a few basil leaves. Enjoy as a spread, dip, or sauce.

Did you make this recipe?
Please leave a comment below and tell us how it turned out. Your feedback is appreciated.

* Nutritional information is calculated automatically and should be used as an estimate.

Keyword
healthy appetizer, healthy vegan pesto, red pepper pesto, roasted red pepper pesto